Quality characteristics of whey Makgeolli by Kluyveromyces marxianus

Studies on the Optimiization of Biomass Production Using Kluyveromyces Marxianus Isolated from Paneer Whey

In the present study Kluyveromyces marxianus isolated from paneer whey was employed for biomass production. Various parameters like pH, temperature and nitrogen source were optimized for maximum biomass yield. The biomass yield was studied to vary with different nitrogen sources, pH and temperature. Ammonium sulphate, ammonium nitrate, beef extract and yeast extract were used as nitrogen source...

NUTRIENT BALANCE AND METABOLIC ANALYSIS IN A Kluyveromyces marxianus FERMENTATION WITH LACTOSE-ADDED WHEY

Addition of lactose on whey to produce an alcoholic product by fermentation is optimized in order to maximise final ethanol concentrations and lactose consumption. The effect of the supplementation of the broth with yeast extract, ammonium sulphate, oxygen, protein, peptides and the vitamins nicotinic acid, biotin, pantothenic acid and inositol on aerobic cell growth was also studied. The Crabt...

Kinetics of Bioethanol Production from Lactose Converted by Kluyveromyces Marxianus

A kinetic model for ethanol fermentation of lactose using yeast Kluyveromyces marxianus DSMZ 5422 is proposed. The model consists of a set of differential equations which account for substrate consumption, ethanol production and biomass production. In the model, it is assumed that alcoholic fermentation is inhibited by ethanol itself and that a different metabolic pathway is set at certain etha...

Dynamics of Ethanol Production from Deproteinized Whey by Kluyveromyces marxianus: An Analysis About Buffering Capacity,Thermal and Nitrogen Tolerance

The production of value-added products could be a valuable option for cheese wastewater management. However, this kind of study cannot just focus alone on getting the final product. This also necessitates studies on the dynamics of bioprocesses. With these as background, the present investigation aimed at evaluating the buffering capacity of deproteinized whey and effect of temperature and nitr...

Ethanol fermentation of sugar beet thick juice diluted with crude cheese whey by the flex yeast Kluyveromyces marxianus KD-15